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Pineapple Tea Cookies

Lorene Hammock
A unique, elegant cookie made with crushed pineapple.
Print Recipe
Course Cookies, Dessert

Ingredients
  

  • 1/2 cup vegetable shortening
  • 1/2 cup butter (softened)
  • 2 cups light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 can crushed pineapple, drained and juiced reserved (20 oz)
  • 4 cups flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups powdered sugar
  • 6-8 tbsp pineapple juice (reserved from can)

Instructions
 

  • Preheat oven to 375 degrees. Lightly spray baking sheets with non-stick cooking spray, OR line with parchment paper.
  • In a bowl, using a mixer, cream shortening, butter, and brown sugar until light and fluffy. Add eggs and vanilla and beat. Add drained pineapple and mix well. Stir in flour, baking powder, baking soda, and salt. Mix well.
  • Drop dough by rounded teaspoonful on prepared cookie sheet. Bake in preheated oven 8 to 10 minutes or until golden brown. Do not overbake. Remove to wire racks and cool about 5 minutes before glazing.
  • In a bowl, combine powdered sugar and add just enough pineapple juice to make a thin glaze. Brush glaze over cookies while still warm. Makes 6 dozen. Enjoy!